1–2 Scotch bonnet chillies, roughly chopped or left whole
1–2 Scotch bonnet chillies, pricked with a sharp knife
4 garlic cloves, crushed
2.5cm/1in piece fresh root ginger, peeled and grated
1 brown onion, roughly chopped
1 brown onion, finely chopped
600g/1lb 5oz plum tomatoes, roughly chopped
800g/1lb 12oz tomatoes, roughly chopped
500g/1lb 2oz basmati rice, rinsed
100²µ/3½´Ç³ú plain flour
2 bay leaves
salt, white pepper and ground black pepper
100²µ/3½´Ç³ú panko breadcrumbs
1 tbsp caster sugar
1 tbsp all-purpose seasoning
2 stock cubes (such as Maggi stock cubes)
4 tbsp tomato purée
3 tbsp vegetable oil
2 tbsp vegetable oil
1.5 litres/2¾ pints vegetable oil, for deep-frying
4 vegetable stock cube (such as Maggi stock cubes), crushed
1 tbsp white wine vinegar
4 free-range eggs, beaten
120²µ/4½´Ç³ú mozzarella, drained and cut into 16 pieces
850ml/1½ pint lamb stock